We’re driving home from Florida today after a nice holiday with our families and I’m sitting here trying to wrap my head around the fact that there’s only 3 days left until the new year. There’s still so much to do!

So many goals to set and plans to make. I know January 1st is just another day but I love looking at it like an opportunity to hit the reset button. A chance to make small improvements that have been on my mind throughout the year.

One thing I’ve struggled with the most is getting into a daily routine with work and exercise. I was doing great until we adopted Lucy and then everything went down hill.

So that’s one of my main goals for 2018. Adopt a friend for Lucy so that she has someone to play with while I get work done. 😉

Per usual, we’ll be hanging at home for New Years Eve. Probably watching UGA play in the championship game whilst devouring this smoky black eyed pea hummus.

What gives this hummus it’s rich flavor is the chipotle, aka roasted jalapeño pepper. By charring the skin, the pepper takes on a deep smoky flavor that hits your taste buds in all the right places.

Blended with that is smoked paprika for good measure, fresh lemon juice, garlic and a touch of cumin and olive oil.

Paired with crackers and fresh crisp vegetables, this hummus is a perfect appetizer to serve at your NYE gathering.

No matter your plans, I wish you all the best in 2018. Cheers to a happy and healthy new year! 🥂

Directions:

In the bowl of a food processor, combine the garlic, lemon juice and tahini. Blend on high until smooth, for about 10 seconds.

Using your fingers, rub the outer layer of charred skin off of the jalapeño. Remove the stem and seeds then roughly chop and add to the bowl of the food processor.

Add the drained and rinsed black eyed peas, cumin, salt, smoked paprika, and cayenne. Blend on high until smooth, for about 15 seconds. Drizzle in the olive oil and continue to blend for 10 more seconds. Add a tablespoon of water (or more) to thin, as desired, and blend until smooth. Taste test and add more seasoning as as needed.

Serve immediately with vegetables and crackers or store in an airtight container and refrigerate for up to 4 days.

*to roast the jalapeño, place it on a lined baking sheet and broil in the oven for about 7 minutes, flipping with tongs half way through.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 🖤

Sounds deli! I imagine you can used re-hydrated chipotle chilis instead of the fresh, no?

Yes, you could!

We’re laying low until after new year’s out of town but I’m so excited to get on a more regimented exercise routine this year and eat loads of healthy food! This hummus is something that I would love and that was so clever to use black eyed peas, especially around new year’s! Have a Happy New Year Sarah!

Happy New Year! This sounds absolutely delicious! I’m a huuuuge fan of hummus (who isn’t though..), so I’m super keen to try this out. I love seeing people’s different spins on traditional foods!

Charring that smoky jalapeno totally flipped my switch… and you KNOW I’m a big fan of black eyed peas! What’s not to love! Happy New Year Sarah! Indeed, a time to reset, revisit old and new goals. Oh my.. another little fur baby on the way? I can’t wait to meet him/her. I’ve had a terrible time balancing work and exercise. I’ve fallen completely off the rails here… and gotta get back at it. I get distracted way too easily working from home. :/ Can’t wait to see what all is in store here on MTFH this year! xo